no count pasta

Tomato and Bacon Pasta

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Tomato and Bacon Pasta

Hi everyone! I made this on Monday – adapting a recipe in this month’s WW magazine – ‘Tomato and Parma Ham Pasta Bake’ – and it was absolutely delicious and well worth trying if you’re looking for something new to add to your menu.  It is really quick and easy to make so ideal if you’re having a busy day.  You can make it free on No Count by using 25g of grated Protein cheese per person, instead of the feta.  With the feta, it comes in at 1sp per portion on No Count and 10sp per portion if following WW Freestyle.

Ingredients (serves 4):

  • 280g wholewheat fusilli pasta
  • 16 bacon medallions, cut into strips
  • 200g young leaf spinach
  • a garlic clove, crushed
  • 700g passata
  • 40g feta
  • 270g cherry tomatoes
  • a tsp mixed herbs

Method:

  1. Cook the pasta in a pan of boiling water.
  2. Meanwhile, pour the passata into a deep frying pan/wok and add the garlic and mixed herbs.  Bring to a simmer before adding the bacon medallion strips and cooking for 5 minutes.
  3. Add the tomatoes and spinach and cook for a further 5-10 minutes.
  4. Drain the pasta and stir this into the tomato/bacon mixture.
  5. Serve immediately and top with cubes of feta cheese.
  6. Enjoy!

Creamy Chicken and Leek Pasta

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Creamy Chicken and Leek Pasta

I made this recipe for the first time a couple of weeks ago and was amazed at just how creamy it tasted with the ingredients that had been used.  It’s definitely one to try – especially if you’re looking for a new recipe to add to your weekly plan.

Because this meal uses a few ‘zero heroes’, it is just 1 point on No Count and 9 points if following WW Freestyle.

Ingredients (serves 4):

  • 4 chicken breasts, cut into slices
  • 280g wholewheat penne pasta
  • 16g Flora light (4g per person is free)
  • 20g plain flour (5g is free)
  • 200ml skimmed milk
  • 65g (Tesco) reduced fat green pesto (4 points)
  • 64g Philadelphia lightest (16g is free)
  • a courgette, diced
  • 4 leeks, sliced
  • 50g Protein cheese, grated (26g per person is free)

Method:

  1. Cook the pasta in a pan of boiling water.
  2. Spray a wok/large frying pan with Frylight and cook the leeks and courgette together. Leave to one side while you cook the chicken in the same pan.  You will need to spray it with Frylight again.
  3. Meanwhile, melt the Flora in a separate pan and add a splash of the milk. Turn the heat down while you put in a bit of the flour and mix with a hand whisk.  Keep adding a bit of milk and a bit of flour, whisking all the time, until it is all mixed together smoothly.
  4. Stir in the Philadelphia lightest, followed by the pesto. Keep stirring with the hand whisk until the sauce is simmering.
  5. Hopefully, by this time everything will be cooked and ready to bring together. Add the leeks and courgettes to the chicken and warm them through again.
  6. Drain the pasta and stir into the chicken, leeks and courgettes.
  7. Finally, pour over the sauce and carefully fold it all in together.
  8. Serve and sprinkle over the Protein cheese. Enjoy!